Ream enjoys challenges of creating new dishes

Somerset resident Doug Ream grew up helping his family prepare meals. He also worked as a short order cook at the former Beacon Restaurant while attending college.

"That was my first and last professional cooking job," he said.

A certified public accountant and partner in the accounting firm Beer, Ream and Co., Doug has not given up cooking. Rather, he is continually augmenting his culinary expertise.

His wife, Lori, appreciates his cooking talents. "It's a win-win situation. We share the meal preparation, and I get to enjoy Doug's delicious creations. Another advantage is that it's teaching our kids that daddies can be in charge of the kitchen too."

Their children, Myles, Madeline and Michael, are developing a taste for finer dining. "It's interesting when we go out to a restaurant to see them order things like sushi," Lori said.

Doug explains: "Several years ago, I started to get more creative with the meals I prepare, using lots of herbs and spices. The foods I cook are based on what we like to eat. We often have French, Italian or Japanese meals, and I like to make veal and seafood dishes. Our tastes drive our menus out of the mainstream."

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An added incentive to Doug's cookery is the mock "Iron Chef" competition he has with good friend George Coyle. "George would joke about how his grandmother's Italian recipes were the best. So we started having cook offs between us," he said.

"Our families get together a few times a month," Lori explains. "George's wife, Jo, and I give the guys a specific ingredient to focus on, and then they come up with a meal for us based on that assignment. We have wonderful, new dishes as a result. They are both very talented."

Doug doesn't rely on recipes. "Early on in our chef competitions, we would look over recipes, and make adaptations. As we progressed, we started coming up with our own," he said.

"One of my favorite things to do is to re-engineer a dish. Driving home from a restaurant, we analyze the dish we had, trying to determine the ingredients. Then we re-create it."

Lori interjects, "Everywhere we try desserts, Doug's creation is better than the original." His creme brulee (recipe included) is a perfect example. A delicate texture but full-bodied taste provides a perfect finish.

They grow their own herbs, enhancing Doug's cooking. "Fresh herbs make such a difference to the quality of food," Doug said. "Favorites that we grow are basil, oregano, cilantro, parsley, thyme, onions and garlic. We also freeze and dry our produce for winter use."

In addition to his expertise in creating entrees and desserts, Doug makes beers and wines. "I started out making homemade beer first. It was so quick and easy," he said. "Then I started making wines and found that I really enjoy it. Wine is more involved than beer making."

Both Doug and Lori feel that they have grown in their appreciation for good food and good wine. "We took foods for granted before," Lori said. "Now we are much more aware."

Doug understates his culinary abilities: "It's a hobby that satisfies."

Creme bruleeServes 2

Ingredients:

1 cup heavy cream

2 tbsp sugar

2 egg yolks

1 tbsp vanilla

Directions:

1. Cook cream and sugar in saucepan for 5 minutes.

2. Separately beat yolks and vanilla and then fold into cream.

3. Fill ramekins and bake in water-filled pan at 300¡ for 30-35 minutes.